Directions

Cream the butter, cream cheese and sugar in a large bowl until light and fluffy. Beat in melted chocolate and vanilla. Combine flour and baking soda; gradually add to creamed mixture and mix well. Refrigerate for 1 hour.

Divide dough into 48 pieces; shape each into a 3-in. rope. Place 2 in. apart on greased baking sheets; curve the top of each cookie to form the handle of a candy cane. Bake at 350° for 8-10 minutes or until set. Cool for 1 minute before removing to wire racks to cool completely.

Melt white chocolate in a microwave; stir until smooth. Drizzle over cookies and sprinkle with candies. Let stand until set.Yield: 4 dozen.

To Make Ahead: Bake and cool cookies as directed. Freeze for up to 1 month. Several hours before serving, proceed with finishing cookies as directed.